This recipe is from Stone Valley Farm client, Marty Cattaneo, (1 Star Michelin Chef) @ The Alley Los Altos.
For the Pate
- 12 large diced Stone Valley Farm pork shoulder
- 3 large diced Stone Valley Farm pork jowls
- 10 cloves garlic
- 6 c. water
- 50g salt
- 20g freshly cracked black pepper
- 5g curing salt
- 4 fresh bay leaves
- 10g red chili flake
- 10g toasted fennel seed
- ½ bu. picked chopped thyme chopped fine
- ½ bu. picked chopped parsley chopped fine
Add all ingredients except for the fresh herb to a large rondeau. Simmer until the meat is fork tender. Strain off excess liquid and reduce it by ½. Chop the meat mixture by hand into small chunks. Add the reserved liquid and chopped herbs back into the meat mixture, and stir to combine it. Put this mix into terrine molds and press underweight. Chill the terrine down overnight. Once chilled slice into ½” thick slices
For the Chimichurri
- 6 bu. parsley picked well (leaves only)
- 6 bu. mint picked well (leaves only)
- 3 bu. oregano picked well (leaves only)
- ½ c. red wine vinegar
- ¼ c freshly cracked black pepper
- 10 cloves garlic
- ½ c. EVOO
- salt to taste
Place the herbs, garlic, black pepper, and vinegar in a robot coupe and puree until a paste forms. Slowly add the EVOO to achieve a pesto like consistency. Adjust seasoning with salt as necessary.
Assembly
Source a high quality, crusty bread such as a levain. Slice the bread to ½” thickness and brush liberally with the chimichurri sauce. Grill to your liking over hardwood. Place ciccioli on the bread and spoon a bit more chimichurri over the top. Zest a bit of lemon over the dish before serving.